Pea and Mint Puree with Lemon
Although this quintessential spring soup can be made with frozen peas if necessary, this is the perfect way to showcase the tender fresh peas that are available at the farmers’ market in the spring. For an elegant garnish, swirl crème fraîche on top before serving.
- 2 Tbs. unsalted butter
- 2 shallots, minced
- 3 cups (24 fl. oz./750 ml) chicken broth
- 3 cups (15 oz./470 g) shelled English peas
- 1⁄2 cup (3⁄4 oz./20 g) chopped mint, plus small leaves for garnish
- 1 Tbs. sour cream
- Grated zest of 1 lemon
- Kosher and freshly ground pepper
- Extra-virgin olive oil for drizzling
In a large, heavy pot over medium-high heat, melt the butter. Add the shallots and cook until soft, about 5 minutes. Add the broth and bring to a boil. Add the peas, reserving a few for garnish, and cook until tender, 3 to 5 minutes. Stir in the chopped mint. Remove from the heat and let cool slightly.
Working in batches, puree the soup in a blender or food processor. Return to the pot, stir in the sour cream and warm over medium heat. Turn off the heat and stir in the lemon zest. Season with salt and pepper and garnish with mint leaves and the reserved peas. Drizzle with olive oil and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)